I don’t know why I didn’t come up with a baking mix before. I’ve always used a blend of low carb flours to bake with because the end product turns out more “normal”, but until the advent of the THM Baking Blend, I didn’t understand just how much easier it is to just pull one bag out of the pantry rather than assorted containers of coconut flour, oat fiber, ground golden flax, etc., etc. I guess I thought that mixing up a blend of flours for baking would be more of a pain than it was worth, but that is so totally untrue. It’s as easy as dumping 5 ingredients into a plastic container with a sealable lid and shake-shake-shake. When you’re ready to use it in a recipe, you only have to get one container out! PLUS, the baked products made with this baking mix – they have a wonderful texture.

Let me just add a very important note in right here before I keep talking about this baking mix and what it’s made of. I wholeheartedly endorse the THM Baking Blend. It is wonderful stuff. I love using it. I just wanted to have an alternative for a) people with a nut allergy (since THM Baking Blend uses almond flour), b) when THM Baking Blend is out of stock (it’s so good that it just flies off the shelves!), and c) people who just prefer to mix up their own stuff.

I tried to formulate this recipe to be similar to the THM Baking Blend, but it’s not a 1:1 substitute. When using small amounts, I have had success substituting my Baking Mix 1:1 with THM Baking Blend, but when using anything beyond 3-4 tablespoons, you’ll need a little less of my Baking Mix than the Baking Blend (or just add more liquid) – my friend Anna says that she uses 3/4 cup of my Baking Mix for every cup of THM Baking Blend called for. That’s definitely a good place to start! My Baking Mix is a little “drier” and soaks up more liquid. For example, I used the same amount of my Baking Mix as THM Baking Blend in this 5 Ingredient White Cake and it turned out great (the recipe calls for 3 T). In these Powdered Sugar Mini Donuts, I had to add 6-8 more tablespoons of water when I used the same amount of my Baking Mix as the THM Baking Blend the recipe called for. The donuts tasted very good and turned out great.

Like THM Baking Blend and many low carb flours, my Baking Mix needs plenty of liquids and “conditioners” (water, eggs, sour cream/Greek yogurt, etc.) in order to turn out something fluffy and moist.

Using coconut flour and oat fiber in this Baking Mix means that it soaks up a fair amount of liquid (both of those flours are really “thirsty” flours). When you mix it into a recipe, the batter might be runny at the beginning, but in a couple of seconds, the dough will start getting thicker before your very eyes. Keep this in mind when you’re developing or tweaking recipes and start with a small amount of Baking Mix, adding as you go.

Substituting other product brands will generally not be a problem, but be aware that there can be slight variations in product that may affect the taste of your baking mix and how much liquid it soaks up. I have found that oat fiber especially can vary in taste. I like LifeSource brand from Netrition because it’s a light color with minimal taste. The only other brand I’ve tried is NuNaturals brand which is darker and definitely has a stronger flavor of which I’m not a huge fan.

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Allergy people: I have labeled this as nut free based on the fact that most people who are allergic to tree nuts can in fact eat coconut. “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.” (Information obtained from FoodAllergy.org)

THM:S (or FP when used in controlled amounts), sugar free, low carb, low fat, gluten/egg/nut free (Most people with nut allergies can have coconut products, but check with your doctor first to make sure.)

Each ¼ cup serving contains 4.4 grams of fat and 3.34 g net carbs, as well as 6.27 grams of protein. If you stay within the serving size, this just sneaks in as a THM:FP if you add no other fats to the recipe. However, this baking mix is better suited for THM:S baking.

This baking mix is slightly drier than THM Baking Blend. If using small amounts of flour, you can probably do a 1:1 substitution, but if you're using more than 3-4 T of flour, you'll probably want to use a little less of my baking mix than you would THM Baking Blend. My friend Anna says that she uses ¾ cup of my Baking Mix for every cup of THM Baking Blend called for. That's definitely a good place to start!

Notes

Glucomannan could probably be substituted for the xanthan gum. I do not suggest substituting any of the other ingredients unless you are experienced with tweaking healthy recipes. You may be able to substitute almond flour for the ground golden flax, but then the baking mix will no longer be nut free (obviously).Need to be dairy free? Try substituting collagen for the whey protein powder.

I actually use this protein powder from Swanson because it’s the cheapest and best tasting I’ve found. THM recommends their own brand over Swanson’s because they prefer whey protein isolate instead of whey protein concentrate, but the nutritional info on Swanson’s is still good so I use it. It does have a slight vanilla flavor, but I haven’t personally had an issue with that in savory applications because the amount in the mix is small enough.

If you want to have a dairy-free baking mix, try substituting collagen for the protein powder in equal amounts. Great Lakes brand is great. THM also sells a collagen product. You can actually get collagen in bulk for much cheaper off of Great Lakes’s website! Click here.

Oat fiber is different from oat flour (ground up oats) and has no carbs or fats. Oat flour would not be a substitute in this recipe. The only place I know to get oat fiber is online, and I have two links below the recipe.

Hi Janet! I don’t recommend that because a) while this baking mix is a Fuel Pull in limited amounts, it’s more S than E, and oat flour is an E fuel, and b) coconut flour soaks up a lot more liquid than oat flour so substituting out that much coconut flour would really change the way this baking mix acts.

Hi, Briana. I love your recipes. I have a severe allergy to flax and am wondering if you can help me find a baking mix recipe that does not use it. So would appreciate your direction in this matter. Thanks for all your devotion to helping everyone stay healthy with these great recipes. You are a blessing.

Hi Briana,
I want to try making your sour cream cornbread for a bible study tomorrow but I don’t have everything on hand that I need to make your baking mix. How much of the homemade thm baking blend found on the Facebook page should I use in its place? I need to make this tonight or tomorrow morning so I’m hoping y can tell me soon, thanks in advance

Hi Kelli! I’m afraid I don’t know what recipe you’re talking about as there are quite a few homemade baking blend recipes out there, but when making substitutions for another baking blend, I would just use the same amount as mine called for, then add a little extra of yours if the batter seems too thin. 🙂

I have a friend who is wanting to do THM but her husband is not only allergic to regular nuts but also coconut (very much so). Do you have any suggestions for a baking blend using neither almond NOR coconut flours?

Hi Linda, I don’t personally have any specific suggestions, but if I were your friend I would just make a mix of different flours they can have and do a little experimenting to see how it compares to most baking mixes. Once you bake with a mix a few times, it’s fairly easy to see how it acts in recipes and you can use that knowledge when substituting for other mixes. 🙂 You also may want to check in the THM allergy Facebook group. The ladies there are apt to have some good suggestions.

My husband (as well as his brother) appear to have a coconut allergy. He gets really sick. I wouldn’t believe it until I witnessed it first hand. He took a minuscule bite of a chocolate cake that had coconut in it. It wasn’t a fun night after that tiny bite. We read that there is coconut in Captain Crunch, and he had noticed that he couldn’t pork out on it any more with out getting an upset stomach.( you know men want to enjoy their childhood favorites). I am STRUGGLING to find THM baking recipes that do not contain the coconut flour or oil. I am in my early stages of researching, I will not give up.

Love these new recipes, Briana! Many thanks! Just to let the others know, I too have dropped flax from my diet due to the menopausal-like symptoms associated with the high level of phytoestrogens in flax. I have found I can grind chia seeds and substitute it for flax meal in almost any recipe. It would make your baking mix less white in color unless you bought the lighter color (more expensive) chia, but it will still taste great. Chia isn’t as inexpensive as flax, but the best price seems to be Sam’s Club. Keep up the great work on your site! You sure have a group of fans in our home!

I love the picture of you and your horse. You look so cute. I am new low-carber and have lost 55 lbs. I am missing baked goods a great deal. I have ordered your ingredients from Amazon and will let you know how I do. Thanks for all your time and effort for us low-carbers we could use all the help we can get.

I hate to be a bother, but do you have any suggestion as to what I could sub for the whey protein powder? I’m very allergic to whey and caesine but I love the sound of your mix! Would a flavor free plant based protein powder, such as hemp or pea protein, work?

I haven’t used collagen, so I’m not sure how it compares to whey protein. It would be worth a try though, and I can’t imagine that it *wouldn’t* work but you might have to adjust liquids depending on how much the collagen soaks up versus protein powder.

You can make a coconut flour of sorts by grinding coconut flakes, but it doesn’t have the same properties as storebought coconut flour and cannot be interchanged. Storebought coconut flour is much finer and soaks up a lot more liquid.

Coconut flour is made from the Fiber of the coconut meat after coconut milk has been extracted. you could actually make coconut milk from your flakes, dry the residue and grind it again in the blend er to create coconut flour

Thank you so much for all that you do for THM! I made your baking blend and have tried it in your French Toast in a Bowl recipe; it came out so fluffy that I sliced it in half and toasted it. It came out close to an english muffin which I used as a base for your Sausage Gravy Recipe; it was delicious! I received my new THM cookbook and tired your baking blend to make the S Pancakes on Pg. 262 and it worked fine; although I have never used the THM Baking Blend so not sure how it would be different? It would be great to have a place where we could list the recipes that we have substituted with your Baking Blend so that we would know how it worked. Not everyone will be using the THM Baking blend so it’s nice to have a home made alternative. Thanks again!

That’s great to know, Ingrid! Often I find that my Baking Mix is a little drier and soaks up more liquid than THM Baking Blend, so I don’t need quite as much of my Baking Mix as the Baking Blend called for. Here’s a list of recipes I’ve tested with my Baking Mix (recipes from my site, that is), if that’s helpful for you. http://www.briana-thomas.com/tag/baking-mix/

I haven’t done much baking with almond flour, so I don’t know how they would substitute for each other. I do know that almond flour will not give as much support to your baked goods, so they won’t be as fluffy. You’re always welcome to try it though.

I’m looking forward to trying your baking blend recipe! Do you know if an egg protein powder could replace the whey protein? Not sure which is cheaper, but trying to make it on a tight grocery budget. 😉

Hi Jenny, as long as you stick within a normal serving, you’d still be in Fuel Pull range. If you use the full amount of Baking Mix (1 1/2 cups) substituting 1:1 with THM Baking Blend and cut the bread into 12 slices (those would be really thick slices – you’ll probably get more than that, actually), there would be 2.2 grams of fat per slice and 1.67 net carbs per slice. That’s well within Fuel Pull guidelines. Please note that I recommend not using quite as much of my Baking Mix as the Baking Blend called for as my mix is a little drier. I would try 1 1/4 cups and see how thick the batter is. Experiment, and if it turns out too wet or dry, adjust accordingly the next time. Let me know how it turns out if you try it!

If I use this in ANY recipe from the THM book, does it keep whatever I am making in the same “category as what it says in the book?” E, S or FP? Thank you for sharing this! I can’t have almonds so have been looking for a baking blend alternative!

I can’t say for sure without calculating the nutritional info for all the recipes (which I’m not about to do…lol), but I don’t think there should be a problem. Check out the recipe and you’ll see the nutritional info listed for a 1/4 cup of the mix. As long as you’re not using more than 1/4 cup per serving in an E recipe, you should be fine. 🙂

Hi there. I live in France so I sometimes can’t find all the ingredients available to you in the US and ordering and shipping them is way out of my budget. I can find everything in this recipe except protein powder. I saw someone asked about egg powder as a replacement but I can’t find that either. Do you have any ideas for a replacement? I’m excited about your mix because it doesn’t contain almond meal. Too much of that gives me problems.

Hi Jan, the protein powder is a pivotal part of the mix. You can definitely try changing things around to make your own mix with what you have on hand, but it won’t have quite the same texture or use the same amounts in my recipes. The protein powder is what helps give structure to the baked goods this is used in. Protein powder doesn’t have to be purchased online; quite a few stores carry it, especially health food stores. I assume there are body builders in France as well as the USA? 😛 They’re the crowd who often use protein powder. There are a couple kinds of protein powder; I recommend whey protein as that is what is acceptable for the healthy eating lifestyle I (as well as a lot of my subscribers) follow. However, there are other powders that I assume would work in this as well. Just look for an unsweetened, plain one with minimal carbs and fats.

Thanks Brian’s. I’ll keep looking since its so important to the mix. I don’t know what body builders here but I’ve already come up with nothing from several health food stores as well as a couple supermarket chains. And ordering it through Amazon means paying exaggerated prices. One of the challenges of overseas living… even though I love it. Jan

Feel free to try to come up with your own blend using what you have. 🙂 Just blending several low carb flours often gives a much better result than using just one flour. Once you come up with your own blend and do some experimenting, you can quickly see how it reacts compared to other flours and be able to make your own tweaks to recipes. 🙂

Just mixed this up today. Word to the wise…be sure your container has a tight-fitting lid and said lid is secure before mixing by shaking LOL. <—-had just tidied kitchen and swept…needless to say it had to be done again.

Hi! Thanks so much for all you do….an MIM i love calls for 1 tbls almond flour and 1 of flaxseed and 1/2 tbls coconut flour…do you think this would work in that place and would I use 2 tlbs since coconut soaks up more?

Hello Briana,
Thank you for all of your recipes. Would I be able to substitute gluccie for the xanthan gum and if so, would it be the same amount? Also, what do you find is the difference between the two?
Have a blessed Thanksgiving!

Hi Debra! Gluccie and xanthan gum are usually exchangeable in a 1:1 ratio, so that should be fine. To me, the difference is that gluccie is a little slimier on the mouth, especially in things like gravies.

That might explain what happened to one of my soups! My husband couldn’t eat it (too slimy). I couldn’t figure out what happened. Maybe I’ll try it again without Glucci and use Xantham Gum instead! Thank you!

That probably totally depends on the recipe you use. 🙂 But no low carb blend is going to be able to capture the glutinous affect of white flour in waffles, unfortunately. I have a 5 ingredient waffle recipe using my blend that I think is very good, but I’ll be the first to admit that it’s not exactly like “real” waffles.

Hello again Briana, I had another question in regard to your baking blend. I sifted the baking blend 2x and made chocolate chip cookies. I found once baked that the ‘flax’ was still a bit on the gritty side. I even the flax in a mini-processor. Is there anything you can recommend to make the flax more flour like? I used the Bob’s Red Mill brand.

Hello, I just wanted to say thank for this, I am getting geared up to attempt the THM lifestyle and my DD complains of tingling when ever she eats something with almonds. I made a recipe from the book using almond flour , thinking it would be ok because it was cooked and in flour but unfortunately not.

I am someone who could be stalled because I don’t have the right stuff.

Hello! I just noticed that the Whey Protein Powder I had purchased has about 3g of sugar per scoop (Sucralose). Is this acceptable or is there another brand of protein powder, other than the online THM, that I could purchase in stores?

It’s not on plan, but personally I would just use it up then get something better next time. I know there are a few protein powders that you can buy in stores, but I don’t know the brands (or the stores) off hand. We usually buy Swanson brand vanilla protein powder from SwansonVitamins.com. They often run good sales with free shipping. It’s not technically on plan due to a recent change in ingredients, but the nutritional info remained about the same and I don’t believe it has any sweeteners in it. We’ve done fine using it.

I found a protein that is gluten free, sourced from grass-fed cows and sweetened with organic stevia. Its from bodylogix. Ingredients are protein blend (whey protein concentrate, whey protein isolate, whey protein hydrolysate), natural vanilla flavor, lecithin, organic stevia leaf extract, bromelain. Would this be ok to use for the baking blend?

Technically I believe whey protein isolate is the only protein source it should contain to be on plan for Trim Healthy Mama. However, if you’re comfortable with using it, it should work fine in the baking mix. Using a vanilla flavored protein powder will mean this blend would work best in sweet, not savory, recipes though.

Hi Briana~ I’m wondering if I could use collagen in place of the whey protein powder. Do you think that would work in a 1:1 substitution? Thank you for all of your posts and recipes! My family loves them!

Hi Julie! I’ve actually never used collagen, so I don’t know the answer to your question. If you’ve had success substituting it for protein powder in other scenarios, then it would definitely be worth a try!

As long as it’s plain and unflavored, I don’t see why that wouldn’t work if the protein content is similar (around 20 grams per serving). If it doesn’t have as much protein, your baked goods might not be quite as fluffy.

Hi Brianna, I’m trying to help a friend become a THM. She is allergic to nuts and coconut. Do you have any suggestions for what I could use as a substitute for the coconut flour that doesn’t involve nut flours?

I’m afraid I don’t, Tracey. The coconut flour has pretty unique properties. I would suggest just making your own flour mix using flours that your friend isn’t allergic to, then doing some experimentation to see how it compares to THM Baking Blend as far as consistency is concerned.

I don’t have your baking blend but I have some that is made with coconut flour, almond flour, flax meal, oat fiber, gluccie and whey protein powder. I was wondering if I would use the same amount that your recipe calls for with my blend? Thank you and by the way I love your recipes. Keep up the super great job your doing.. 😉

I’m not sure; it all depends on the ratios that are in your blend. You can definitely use your blend in place of mine, but it’s likely that you’ll need a different amount. That’s just something you’ll have to experiment with, I’m afraid. And thank you. 🙂

Hi Briana,
I was wondering, since you use ground flax in the mix, do you store it in the refrigerator? Would you suggest that? I grind my own flax for THM MIMs, but since flax oxidizes fairly quickly (at least that’s what I’ve read), I usually store mine in the freezer after I’ve ground it.

We usually just keep it in the pantry with no problems. I usually make a double batch and it’s gone in a month or two, so it doesn’t stick around that long. If you notice it tasting funny, by all means store it in the fridge or freezer.

Hi Carmen! 😉 I’m afraid I don’t. I’m guessing that this baking mix is drier than regular white flour, meaning that you’d use less of this. Also, you’d need to add some conditioners to the recipe, like more eggs/sour cream/liquids.

You’re welcome to experiment with whatever you have. I listed specific brands here because I know they meet the allergy and nutrition facts that I gave. Be aware though that different brands may vary in the amount of liquid they soak up and the flavor they give. Generally substituting a different brand shouldn’t be a problem, but I’ve listed the brands that I know will work.

Sorry, I just wanted to check something… In Step 2 of the instructions it says this mix is 3.34 g net carbs per serve but later in the nutritional info it says 9.34g. I’m assuming the first is correct? Thanks so much 🙂

I did calculate it when I first made the blend, but I’m afraid I don’t remember the exact numbers. It was a few dollars cheaper to make my own, even without shipping costs. Of course that would vary depending on how much you end up paying for the ingredients in the homemade baking mix. 🙂

Yes, I believe someone calculated it out and figured that if you eat less than 1/5th of the loaf, you’re still in FP range. Remember to use 3/4 cup of my baking mix for every cup of THM Baking Blend called for in the recipe, and if using the bread in an E or FP setting, don’t use your whole teaspoon of additional fat due to the fat amounts already in the baking mix.

Hi Jackie! I’ve found that if I use coconut flour in a blend of flours and add plenty of conditioners to the recipe (eggs, sour cream, liquids, etc.), it actually works pretty well! Coconut flour is a really dry flour and I’m afraid I don’t know of a straight tried-and-true substitution for it. Oat fiber would probably be the closest thing, but you’ll have to do some experimenting with amounts (they should be pretty close though). Oat fiber is like coconut flour in that if you use it on its own, the result can be kind of gritty, so I prefer to use both of them in a blend with some other flours. THM Baking Blend yields a nice fluffy baked good, so that would definitely be an option to check into as well.

Hi! Is there anything you can substitute for the whey? It’s not something I tolerate super well. I tried the THM baking mix tonight hoping the almond flour was minimal enough to not effect me….I was wrong. I need to avoid almonds.

I haven’t tried to substitute anything for the whey, but if you can handle collagen, I’m guessing that that would work. I’m not sure how “dry” it is compared to whey protein so I don’t know if the baking mix will measure the same, but it should be very close. 🙂

Hi Irena! Excerpt from the post: “Allergy people: I have labeled this as nut free based on the fact that most people who are allergic to tree nuts can in fact eat coconut. “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.” (Information obtained from FoodAllergy.org)”

What can I use instead of coconut flour that wouldn’t change the fat/carb/etc ratio of the mix? We can’t have coconut flour due to allergies…..and we can’t use any other nut flour either…..HELP! please!

Hi Alicia! Unfortunately the coconut flour is an integral part of this recipe, and I don’t know of any substitutes that you could make without changing the nature of the blend (since coconut flour is a very dry flour with some unique properties). I advise that you try to find a recipe on Pinterest that doesn’t use coconut flour or just make your own blend using flours that you can have. 🙂 A mix of just flaxmeal, oat fiber, protein powder, and xanthan gum would be a good place to start if you can have all of those flours. You can use an app like MyFitnessPal to calculate the nutrition facts of your blend, and with a little experimentation you’ll soon know how much to use in place of other flours in other baking blends called for in recipes.

I don’t know of any right off hand, but I’m sure they’re out there if you look around on Pinterest. I wouldn’t recommend leaving it out of this recipe, but you could try substituting almond flour in its place since they’re similar in dryness and texture.

My best suggestion would be to use a non-dairy protein powder with minimal carbs and a pleasant taste in its place. If such a thing does not exist, I don’t know of a 1:1 substitute for the protein powder that would add the same properties. However, you can always just make your own baking mix with the flours you can have and then do a little experimentation to see how it acts in recipes. 🙂

“Each ¼ cup serving contains 4.4 grams of fat and 3.34 g net carbs, as well as 6.27 grams of protein. If you stay within the serving size, this just sneaks in as a THM:FP if you add no other fats to the recipe. However, this baking mix is better suited for THM:S baking.”

For those who who do not struggle with allergies to eggs, and seek a way to fluff a baking recipe without using yeast or baking powder:
I have found it helpful to seperate a few eggs, and use a hand mixer to beat the whites until stiff peaks form, then, to gently fold the fluff into my batter, just before using it. This technique is especially good for dense, thirsty batters. Adjust the number of egg whites used to the size of the egg and recipe. For one gallon of batter, I might use 3-4 egg whites.

I was excited by the title, but I’m advised to avoid coconut due to tree nut allergy, and while I know the whole it’s a fruit thing, many have cross allergies to it. Have you ever tried, or could recommend, anything else??? I’m desperate and about to quit low carb because it’s everywhere!😞

I’m afraid I don’t know of any direct substitutes for it. I would just make a baking mix using flours that you can handle, then experiment a little to see how it acts in recipes. It’s actually not that hard! You could also check on Pinterest to see if you can find recipes that don’t include protein powder, but most do.

Hi there, I was wondering if I could substitute sunflower seed flour instead of the coconut flour? If so, would it still be the same amount (3c) and still be a FP? Also, would I still use the same ratio 3/4 of the mix to 1 c THM mix.

Hi Christy! I’m not that familiar with sunflower seed flour, but from what I’ve heard I’m guessing it would be similar in properties to nut-based flours like almond flour. In that case, no, I’m afraid it’s quite different from coconut flour, which is much drier and soaks up a lot more liquid. I’m guessing that it’s also quite a bit higher in fat than coconut flour, so it would definitely be an S for THM. If you do a straight substitution of sunflower seed flour for the coconut flour, your mix would not be nearly as dry as the recipe I have listed here is, so you’d need to do some experimentation to see how it compares to THM Baking Blend.

JUST DO IT. Just buy the oat fiber! I finally broke doen and ordered oat fiber bc I bought your book (loving it) and after two years of THM I was tired of substituting ingredients in recipes and getting mixed results, so I took the plunge. Oat fiber is the difference in my opinion between good and FANTASTIC results in your bread, muffins and rolls. I love it so much, I quickly bought two more bags so I wouldn’t run out! I did tweak your cinnamon recipe to use my milk kefir and apple extract. Oh wow!! 🙂

Briana, I’m interested in your baking mix and my question is in regard to the coconut flour. I’m one of those”few” people that have an allergy to coconut. What could be successfully substituted for coconut flour? I also have a dairy allergy, is whey protein a problem with dairy allergies? Thank you for responding to my questions.

Hi Sherrie! I’m afraid there are no direct substitutions for coconut flour that I know of; it’s a really dry flour. Oat fiber would be similar in dryness, but it’s a bit of a different texture and can be gritty when too much is used, so I wouldn’t use it to substitute for all of the coconut flour since the recipe already calls for quite a bit of oat fiber. I know that some people with dairy allergies have problems with whey protein, but others can handle it because of the way it’s processed. From what I’ve heard, it kind of goes on a case-by-case basis. An egg white protein powder or collagen would probably work as a dairy-free substitution. If I were you, I would make a mixture of the flours you can have and do a little experimentation in smaller projects to see how it acts in recipes before using it in larger recipes, that way you know how to adjust liquids according to the dryness of your baking mix. Maybe start with 4 parts oat fiber, 1 part golden flaxmeal, 1 part almond flour, 1 part dairy-free protein powder, and some xanthan gum (the amount would depend on the volume you’re using for the other measurements)? I’ve never tried it, so I don’t know what it would be like, but that’s where I’d start experimenting. That mixture would likely be not as dry as my baking mix, but it’s apt to be a little closer to the measurements for THM Baking Blend. If using it in place of my baking mix in recipes, you’d probably have to add a little more than the recipe calls for. I hope this helps! 🙂

Hi Avena! I’m afraid I’m not familiar with oat bran so I don’t know how it compares to almond flour in texture and dryness. Oat bran is not a low-carb flour, so it would change the nutritional info quite a bit.

I’ve tried reading through the whole post and comments to make sure this question hasn’t been addressed. I apologize if I missed it or if this is just so obvious to everyone else but me…You recommend using slightly less of your baking mix when using it in THM recipes. I’m wondering if the reverse is also true. I have limited time and energy, but no allergies, so I’ll just be sticking to the THM baking blend. I would like to try some of your recipes and even buy your cookbook, but I first need to make sure that I can use the THM baking blend in lieu of yours in your recipes as long as I just use a little more?

Yes, if using THM Baking Blend in place of my baking mix in recipes, you’ll have to add a little more. General rule of thumb is to use 1 cup of THM Baking Blend for every 3/4 cup of my baking mix, then adjust from there as necessary. This will work in most recipes.

Hi Brianna, I just made your Zucchini Bars last night with the last of my other baking mix. I am going to try your recipe next. I am not a huge fan of the flavor of flax so I am going to switch for Almond Flour. Does this keep this mix in the same FP category without any additional fat? And will it still sub out acceptably for the THM baking mix if I cut the quantity down a bit like you suggested?

Hi Beth! I personally can’t taste the flax in the amount I use in the baking mix, but almond flour should work fine in its place. They have similar fat contents, so the nutritional info should stay about the same. Amounts should be the same as well.

Do you ever feel like coconut flour makes your recipes kind of like trying to swallow styrofoam? Should I just reduce the amount in the baking blend? Replace with more almond flour? Could oat fiber be the culprit? I eat my baked things but I don’t like them as much as other people claim to.

Hi Jennifer! That only happens to me if I don’t add enough liquids. Coconut flour and oat fiber are both pretty dry flours. I take this into account in my own recipes that call for this baking mix, but if you substitute it into other recipes that call for other mixes such as THM Baking Blend, keep in mind that you probably won’t need as much of my mix as you would another mix due to the higher concentration of coconut flour and oat fiber in my mix. 🙂 Are you having trouble with my recipes that call for this baking mix? If so, what brands of coconut flour and oat fiber are you using?

I was making the WWBB from the new THM cookbook. I actually just mixed up an unmeasured cup of almond, coconut and oat fiber. It was random amounts to make the one cup I needed. Silly, I know. I used Coconut Secret brand raw coconut flour and Anthony’s organic oat fiber. I think I picked up both at Walmart. I’ll try adding a bit more liquid as well as the addition of flax meal.

Hi…
Have you found a way to make your or a baking blend FP? I’m drooling over the recipe in the new Trim Healthy Table.
For a whole loaf…I’m wondering how small the pieces would need to be to make it a FP option.
I have an almond allergy so THM baking blend isn’t an option. I’m hoping no one else has asked this question.
Thanks! Love your site!

Hi Christa! Are you referring to the Wonderful White Blender Bread recipe in Trim Healthy Table? If so, someone made it with 1 c. of my baking mix and I calculated that you could have up to 1/4 of the loaf in a FP setting. I doubt you’ll be having that much, so you should be just fine. 🙂 (You can see the nutritional info for my baking mix in the printable recipe in this blog post to use in calculations of your own.)

I’m not quite sure how to answer your question, Tanya. Did you mean to comment on another recipe post? This is a recipe for a baking mix itself, meant to be used as a substitute for THM Baking Blend. 🙂

Hi! I just tried your baking mix recipe using one of the new chocolate cakes in “THT” it turned out beautiful! Sadly though, I found that at about day 2 my cake smelled sour and sadly we had to throw it out. I wanted to see if you usually refrigerate your cakes after you frost/make them? I’m thinking it was the whey that caused the cake to “turn” so quickly. I would appreciate any advice you can offer.

No, my baking mix is a little drier than THM’s Baking Blend and soaks up more moisture, so I generally recommend starting with about 3/4 cup of my baking mix for every cup of THM Baking Blend (and vice versa), then adjusting flour or liquid as needed. 🙂

Briana, I am new to this but I would like to purchase your baking mix. Where do I get it? Will it make pancakes? That seems to be the hardest food I miss. Thank you for your videos and info, I find a lot of good stuff reading you. Thanks again, keep up the good work.

I’m afraid it usually takes a few more tweaks than that because of the different properties of the flours that make up THM Baking Blend. 🙁 THM Baking Blend soaks up more liquid than regular flour does, so you don’t need as much Baking Blend as the original flour called for in the recipe. Also, since Baking Blend doesn’t contain gluten for structure, you often need to add some protein and/or extra binders to make up for that (additional eggs, glucomannan or xanthan gum, etc.). Extra conditioners like sour cream or Greek yogurt can help make a better texture too, depending on the ingredients already called for in the recipe. Unless you’re used to substituting with alternative flours, it’s often better to search online to see if there’s already a THM or low carb version of what you want to make to take some of the guesswork out of it.

How long does your baking mix keep for if stored in a ziplock bag inside a ziplock bag? I made some a while back then felll off wagon big time now going back to plan. Would like to be able to use what I have left first.

Finally tried your baking mix (was always out of some ingredient(s) when I’d think of making it, I don’t use a baking mix all that often these days) and love it! Enjoying a very delicious chocolate cake for breakfast today, thanks!

Also I subbed gluccie for xanthan gum in exact measurements, worked just fine!

I was wondering if your baking blend can be used during a Fuel Cycle? In the plan book it says the THM baking blend shouldn’t be used due to the almond flour, but your blend doesn’t have any … Thank you for any help you can provide.

I usually keep it in an airtight container in a pantry, but if you’re not going to be using it regularly you may want to store in the fridge or freezer. I don’t usually have problems with it going rancid, but if it smells funny or has bugs crawling in it, throw it out. 😉